While we are all about the Milky Way this month, today is a day to raise a spoon and enjoy this creamy ice cream filled with chocolate, marshmallows and nuts!
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 3/4 cup marshmallows, chopped
- 3/4 cup pecans or almonds, chopped
- Marshmallows, chocolate sauce and nuts for topping, if desired
In a medium bowl, combine condensed milk and unsweetened cocoa powder and whisk until smooth.
Add chopped marshmallows and chopped nuts to the mixture and stir until combined evenly.
In a large mixing bowl, pour in the heavy cream and using a hand mixer on medium-high speed, whisk until the heavy cream forms gentle peaks.
Fold to the cocoa mixture into the whipped heavy cream.
Transfer the mixture to a freezable container and freeze the rocky road ice cream until it’s firm enough to scoop. Approximately 4-6 hours.
Scoop ice cream into bowls, top with marshmallows, chocolate sauce and nuts, if desired.
Serve and enjoy!
Try topping with raspberries, strawberries or any other seasonal fruit.
Inspired by and adapted from: Jo Cooks